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Homemade Rumchata Cheesecake Pudding Shots photo

Rumchata Cheesecake Pudding Shots

These Rumchata Cheesecake Pudding Shots are creamy, indulgent, and SO EASY to make! Perfect for any party or just a treat for yourself!
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding Shots:
  • 6 full graham crackers crushed into crumbs
  • 1 cup milk
  • 1 cup RumChata
  • 3.4 ounce cheesecake flavored instant pudding box
  • 8 ounce Cool Whip defrosted
  • Additional whipped topping for garnish
  • Graham cracker crumbs for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Spoon or spatula
  • Shot glasses or small cups
  • Measuring cups and spoons

Method
 

Directions:
  1. Step 1: Prepare the Graham Cracker Crust - In a small bowl, crush the graham crackers into fine crumbs. Set aside.
  2. Step 2: Mix the Pudding - In a mixing bowl, whisk together the milk and RumChata until well combined. Gradually add the cheesecake flavored instant pudding mix, whisking continuously until the mixture thickens, about 2 minutes.
  3. Step 3: Fold in the Cool Whip - Gently fold the defrosted Cool Whip into the pudding mixture using a spatula.
  4. Step 4: Assemble the Pudding Shots - In shot glasses or small cups, add a layer of graham cracker crumbs at the bottom. Spoon the Rumchata cheesecake pudding mixture on top, filling each cup about three-quarters full.
  5. Step 5: Chill and Set - Cover the pudding shots with plastic wrap and refrigerate for at least 2 hours or until set.
  6. Step 6: Garnish and Serve - Top each pudding shot with a dollop of whipped topping and a sprinkle of graham cracker crumbs before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can prepare the pudding mixture ahead of time and store it separately from the graham cracker crust.
  • For a lighter version, use low-fat milk and light Cool Whip.